With our host, David Butler, we visit the beautiful "old school" sugarhouse of Dean Aldrich, in Derby, Vermont, just a few miles from the Canadian border.
This is a natural draft wood-fired operation with Patriot syrup pans and a raised flue pan.
Dean boils pure sap and does not have RO. He has 580 taps working on 3/16 tubing (with so much natural suction that it blows out the gauge).
We talk a bit about defoaming and proper stack temperature, and timing of draw offs.